Vegan Gluten-Free Banana Almond Waffle Recipe
This delicious gluten-free vegan waffles recipe was inspired by the popular Zero Excuse Coconut Rice Waffles. These vegan waffles rely upon the oils naturally present in the almonds and coconut, and they utilize the sweetness of blackstrap molasses and banana. They have a relatively light density, crispy outside, and moist, banana-laden inside. Makes 6 (7-inch) round Belgian waffles. Enjoy!
Author: Dave W.
- 1¾ cups warm water
- ¼ cup plus 2 tablespoons ground flaxseed
- 1 cup almond meal
- 1 cup brown rice flour
- ½ cup tapioca flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 ripe, medium banana
- 1½ cups canned coconut milk (see note)
- 2 tablespoons molasses (preferably blackstrap)
- Whisk the ground flaxseed into the warm water in a medium bowl, set aside, and allow to sit for 2 to 3 minutes.
- In the meantime, sift or whisk together the almond meal, rice flour, tapioca flour, baking powder, baking soda, and salt in a large bowl.
- Mash the banana in a small bowl.
- Whisk the mashed banana, coconut milk, and molasses into the water and flaxseed mixture.
- Pour the wet ingredients into the dry and mix until well blended. The batter should be only slightly lumpy, with lumps smaller than peas.
- Preheat the waffle iron for 3 to 5 minutes while allowing the batter to stand.
- Stir the batter another 5 to 10 strokes, breaking up any clumps of rice flour that haven’t absorbed moisture.
- Spray both grids of the waffle iron generously with oil. This is important even with “no stick” irons, as waffles that are both vegan and gluten-free can have a higher tendency to stick.
- Pour or ladle the batter into the center of the iron, covering no more than two-thirds of the iron’s surface for the first waffle. Adjust the amount as needed for subsequent waffles.
- Bake each waffle for 3 to 5 minutes, or until it reaches the desired level of brownness and can be easily removed. Spray grids with additional oil prior to each waffle.
Use full-strength coconut milk, not a “light” version that’s more watered down. Lately I’ve had more difficulty finding canned coconut milk that doesn’t have any water and guar gum added, and find that even “non-light” versions of different brands can differ in thickness slightly. Because of this, you may get better results by increasing the coconut milk by 2 tablespoons or so while decreasing the water by an equal amount, if you’re not satisfied with the initial results. You may also wish to whisk the coconut milk to break up larger clumps before adding to the other ingredients.